Your cooked scrambled eggs will be fluffier and more tender if you beat 1 or 2 teaspoons of water per egg into the raw eggs. This liquid steams as your egg mixture cooks, giving the scrambled eggs a lighter texture. The eggs will also be moister because the cooked protein molecules can bind with more water molecules than can uncooked ones. Milk produces the same effect as water and has the extra advantage of enriching your preparation. For even better results, use cream.
**
Asian Recipes **
